Effect of various domestic processing and cooking methods on phytic acid and HCl-extractability of calcium, phosphorus and iron of pigeonpea

Nutrition and Health

Volumn 13, Issue 3, 1999, Pages 161-169

  Duhan, Aarti ^b   Khetarpaul, Neelam ^a   Bishnoi, Saroj ^b  

^a CCS HARYANA AGRICULTURAL UNIVERSITY   (India)

^b NONE

Author keywords

[No Author keywords available]

Indexed keywords

CAJAN; CAJANUS CAJAN; COLUMBA; PISUM SATIVUM;

CALCIUM; HYDROCHLORIC ACID; IRON; PHOSPHORUS; PHYTIC ACID;

ANALYSIS OF VARIANCE; ARTICLE; BIOAVAILABILITY; CHEMISTRY; COMPARATIVE STUDY; COOKING; FOOD HANDLING; GERMINATION; METHODOLOGY; PEA;

ANALYSIS OF VARIANCE; BIOLOGICAL AVAILABILITY; CALCIUM; COOKERY; FOOD HANDLING; GERMINATION; HYDROCHLORIC ACID; IRON; PEAS; PHOSPHORUS; PHYTIC ACID;

EID: 0032620582     PISSN: 02601060     EISSN: None     Source Type: Journal    
DOI: 10.1177/026010609901300304     Document Type: Article

References (13)

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